Camembert-Steamed Mussels Recipe - Cooking Index
Camembert-Steamed Mussels Recipe - Cooking Index
| 3 tablespoons | Unsalted butter | |
| 1 1/2 cups | Thinly-sliced yellow onions | |
| 1 cup | Leek, white part only - cut into strips and (large) | |
| Washed in several changes of water | ||
| 2 | Garlic cloves - roughly chopped | |
| 1/4 cup | Chopped fresh parsley - plus | |
| More for garnish | ||
| 1 | Bay leaf | |
| 4 lbs | Mussels - beards removed, | |
| Well scrubbed and rinsed in several | ||
| Changes of water | ||
| 1 1/2 cups | Apple cider | |
| 3 tablespoons | Calvados | |
| 2 tablespoons | Heavy cream | |
| 1 | Camembert - (8 oz) - very cold, | |
| Rind removed and cut into pieces |
In a large pot, melt the butter over medium-high heat. Add the onions and leeks and cook, stirring, until tender, about 5 minutes. Add the garlic, parsley, and bay leaf and cook, stirring, for 1 minute. Add the mussels, cider, Calvados, and cream, and bring to a boil. Cover, lower the heat and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. Remove from the heat.
Discard any mussels that do not open. Carefully slip the cheese into as many mussels as possible. Cover the pan until the cheese is melted, about 1 minute.
Pour into a large, deep serving bowl and garnish with additional parsley. Serve immediately with hot French bread for dipping.
This recipe yields 4 to 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F07) - from the TV FOOD NETWORK
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